Thursday, April 7, 2011

Creamy White Chicken Chili

I love this chicken chili! Just a little while ago I made a crockpot version of chicken chili, but I like this one much better. That said, this one does have a stick of butter, half and half, and 2 cups of cheese in it. Hmm, I wonder why it tastes better.:) Not exactly health food, but dang tasty. My kids all loved this and begged me to put in thermoses for their school lunches the next day. Success. I hope you like it too!

Creamy White Chicken Chili

1 cup chopped onion
1 clove garlic, minced
1/2 cup flour
1/2 cup butter
4 cups half and half
1 can chicken broth (about 2 cups)
2 cans navy beans, rinsed and drained
2 cans great northern beans, rinsed and drained
2, 4 oz cans chopped green chilies
2 cups shredded monterey jack cheese
3 cups cooked and cubed chicken
tabasco sauce, a few good shakes
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
salt and pepper
sour cream for topping

Melt butter in a large saucepan or stockpot. Add onion and cook until softened. Add garlic and cook another minute. Stir in flour and cook for a few minutes stirring. Whisk in chicken broth and half and half and bring to a boil, stirring constantly. Simmer for about 3 minutes, or until thickened. Add beans, chilies, cheese, chicken, tabasco, chili powder, cumin, and salt and pepper to taste. Let simmer for about 10 minutes. Serve with a dollop of sour cream if desired.

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